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1
Grease side and bottom of 2 (10 inch) tube pans.
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2
Prepare Topping; set aside.
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3
In a shallow, medium bowl, dissolve yeast in warm water.
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4
Add 1 tablespoon sugar and 1/2 cup flour; stir to combine.
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5
Cover; let stand in a warm place 5 to 10 minutes until foamy.
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6
Heat milk and butter or margarine in a small saucepan until melted.
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7
Let stand until mixture cools to warm.
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8
In a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and frothy.
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9
Add cooled milk mixture, salt and yeast mixture.
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10
Beat unil smooth.
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11
Gradually beat in 4 1/2 cups flour.
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12
Stir in enough remaining flour to make a soft dough.
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13
Turn out dough on a lightly floured surface.
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14
Knead dough into a soft, smooth dough.
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15
Divide dough in 1/2.
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16
Arrange 1 part dough in each greased pan.
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17
Cover with a damp cloth; let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours.
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18
Preheat oven to 350F (180C).
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19
Lightly beat 2 egg whites in a small bowl until foamy.
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20
Brush beaten egg whites on top of dough.
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21
Evenly sprinkle Topping over dough.
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22
Bake 50 to 55 minutes or until a wooden pick inserted in centre comes out clean.
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23
Cool cakes in pans 3 to 4 minutes on racks.
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24
Turn out of pans; cool completely on racks.
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25
Frost with Powdered Sugar Icing if desired.
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26
Makes two (10 inch) cakes.
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27
Topping: In a small bowl, combine sugar, flour, and cinnamon.
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28
Using a pastry blender or 2 knives, cut in butter or margarine until mixture resembles coarse crumbs.
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29
Powdered Sugar Icing: 2 egg whites 4 1/2 cups sifted powdered sugar 1/2 teaspoon lemon juice.
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30
In a medium bowl, beat egg whites until frothy.
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31
Gradually add powdered sugar, beating constantly.
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32
Beat 10 minutes or until glossy.
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33
Add lemon juice; beat 2 minutes or until icing stands up in soft peaks.
